Instant Pot Bean Soup

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker.

It’s been a while since I gave you all an Instant Pot recipe! I’m amping up on them again for sure, and to start things off, how about a recipe that’s perfect for Fall?

Instant Pot Bean Soup with Pesto.

It’s just begging to be made.

Why is Instant Pot Bean Soup So Good? 

  1. It’s super easy. Just chop up some onion, carrots and celery, open a couple cans, and let the Instant Pot do its work while you prepare the pesto.
  2. It’s healthy and warming. Loaded with fresh veggies and chickpeas for fiber and protein, this soup is perfect for the cooler months.
  3. It’s packed with flavor. The bean soup is amazing on its own, but the dollop of pesto on top takes it over the top.
jar of pesto.
Overhead shot of italian bean soup topped with pesto

I would actually call this soup an Italian bean soup. Not only does the pesto give it that touch, but the addition of lots of tomatoes into the mix almost makes it like a minestrone, without the noodles.

So, of course I had to pair this Italian bean soup with some Italian wines.

The first wine that I paired with it was the Pinot Grigio. I loved how its bright acidity and citrus notes paired with the rich pesto that was swirled into the soup.

For Rick, we had to open up a red blend. A blend of Merlot, Syrah, Sangiovese and Cabernet makes for a wine that’s not overly tannic, which made it perfect for pairing with this tomato based soup.

Three cups of italian bean soup.

Which wine would you choose to pair with this Instant Pot Bean Soup? I’d love to hear your thoughts in the comments below.

If you loved this Instant Pot Bean Soup recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine Pairings for Bean Soup:

Instant Pot Recipes:

Instant Pot Soup Recipes:

Side view of bowl of Instant Pot Bean Soup with Pesto

Instant Pot Bean Soup Recipe

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker. 
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Time for pressure to build and release: 20 minutes
Total Time: 45 minutes
Servings: 4 people



  • 1 Tablespoon extra virgin olive oil
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 2 medium carrots (peeled and chopped)
  • 1 stalk celery (chopped)
  • 1 14-ounce can diced tomatoes (undrained)
  • 1 14-ounce can chickpeas (drained and rinsed)
  • 2 cups vegetable stock
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


  • 1 1/2 packed cups fresh basil leaves
  • 1/4 cup extra-virgin olive oil (plus additional if needed)
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove (minced)
  • 1 Tablespoon pine nuts (toasted)



  • Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.
  • Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper.  Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
  • While the soup is cooking, prepare the pesto. 
  • Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. 
  • When the soup is finished, remove the bay leaves.  Taste and season with pepper and more salt if needed.
  • Serve in individual bowls topped with pesto.


The pesto can be made in advance. Store it in the refrigerator or freezer with a thin film of olive oil on top. It will keep in the refrigerator for 3 days or the freezer for a month. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 217kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 1156mg | Potassium: 90mg | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 3.3mg | Calcium: 84mg | Iron: 0.3mg

This recipe was originally published in October 2018. It was updated in March 2019 to add a video. The original recipe remains the same. Enjoy! 

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